HERBS

With certain exceptions, the growing of Sweet Herbs from seeds is

altogether advantageous. The plants come perfectly true, and are so

vigorous that it is easier to raise them from seed than to secure a

succession from slips or cuttings. To meet a large and continuous demand

in the kitchen there must be a proportionate plantation in the border;

but in gardens of medium size we do not advocate the culture of Herbs on

an extensive scale, unless there be a special object in view. A

moderate number of Herbs will meet the necessities of most families.

Still it is a fact that the tendency is always in the direction of

increased variety, and gardeners are called on to provide frequent

changes of flavouring Herbs, some of which are quite as highly prized in

salads as they are for culinary purposes.



In the smallest gardens, Mint, Parsley, Sage, and both Common and Lemon

Thyme, must find a place. In gardens which have any pretension to supply

the needs of a luxurious table there should be added Basil, Chives, Pot

and Sweet Marjoram, Summer and Winter Savory, Sorrel, Tarragon, and

others that may be in especial favour. Large gardens generally contain a

plot, proportioned to demands, of all the varieties which follow.



Several of the most popular Herbs, such as Chives, Mint, Tarragon, and

Lemon Thyme, are not grown from seed--at all events, those who venture

on the pastime might employ their labour to greater advantage. But

others, such as Basil, Borage, Chervil, Fennel, Marjoram, Marigold,

Parsley, Savory, &c, are grown from seed, in some cases of necessity,

and in others because it is the quicker and easier way of securing a

crop.



Angelica and Mint flourish in moist soil, but the majority of aromatic

Herbs succeed on land that is dry, poor, and somewhat sandy, rather than

in the rich borders that usually prevail in the Kitchen Garden. Happily

they are not very particular, but sunshine they must have for the

secretion of their fragrant essences. A narrow border marked off in

drills, and, if possible, sloping to the south, will answer admirably.

Thin the plants in good time, and the thinnings of those wanted in

quantity may, if necessary, be transplanted. The soil must be kept free

from weeds, and every variety be allowed sufficient space for full

development.



Angelica (A. Archangelica).--A native biennial which is not easily

raised from seed treated in the ordinary way. Germination is always

capricious, slow and irregular. It may be several months before the

plants begin to appear. The best results are obtained by placing the

seed in sand, kept moist for several weeks before sowing. The leaves and

stalks are sometimes blanched and eaten as Celery, and are also boiled

with meat and fish. Occasionally the tender stems and midribs are coated

with candied sugar as a confection. Angelica was formerly supposed to

possess great medicinal virtues, but its reputation as a remedy for

poison and as a preventive of infectious diseases is not supported by

the disciples of modern chemistry. The seeds are still used for

flavouring liqueurs.



Balm (Melissa officinalis).--A perennial herb, which can be

propagated by cuttings or grown as an annual from seed. An essential oil

is distilled from the leaves, but they are chiefly used, when dried, for

making tea for invalids, especially those suffering from fever. The

plant has also been used for making Balm wine. Sow in May.



Basil, Bush (Ocymum minimum).--A dwarf-growing variety, used for the

same purposes as the Sweet Basil. Sow in April.



Basil, Sweet (Ocymum Basilicum).--A tender annual, originally

obtained from India, and one of the most popular of the flavouring

Herbs. Seeds should be sown in February or March in gentle heat. When

large enough the seedlings must be pricked off into boxes until they are

ready for transferring to a rich border in June, or seed may be sown in

the open ground during April and May. A space of eight inches between

the plants in the rows will suffice, but the rows should be at least a

foot apart. The flower-stems must be cut as they rise, and be tied in

bundles for winter use. This practice will prolong the life of the plant

until late in the season. Many gardeners lift plants in September, pot

them, and so maintain a supply of fresh green leaves until winter is far

advanced.



Borage (Borago officinalis).--A native hardy plant, which thrives in

poor, stony soil. The flowers are used for flavouring purposes,

especially for claret-cup. Borage is also a great favourite with

bee-masters. Sow in April or May in good loam, and thin to fifteen or

eighteen inches apart. The rows should be from eighteen to twenty-four

inches asunder, for the plant is tall, and strong in growth.



Chervil, Curled (Anthriscus Cerefolium).--Used for salads,

garnishing, and culinary purposes. To secure a regular supply of leaves

small successional sowings are necessary from spring to autumn, and

frequent watering in dry weather will prevent the plants from being

spoiled by throwing up seed-stems. For winter use, sow in boxes kept in



a warm temperature.



Chives (Allium Schaenoprasum).--A mild substitute for the Onion in

salads and soups. The plant is a native of Britain, and will grow freely

in any ordinary garden soil. Propagation is effected by division of the

roots either in spring or autumn. The clumps should be cut regularly in

succession whether wanted or not, with the object of maintaining a

continuous growth of young and tender shoots. At intervals of four years

it will be necessary to lift, divide, and replant the roots on fresh

ground.



Fennel (Faeniculum officinale).--A hardy perennial which has been

naturalised in some parts of this country. It is grown in gardens to

furnish a supply of its elegant feathery foliage for garnishing and for

use in fish sauces. Occasionally the stems are blanched and eaten in the

same way as Celery, and in the natural state they are boiled as a

vegetable. The seeds are also employed for flavouring. Sow in drills in

April and May, and thin the plants to fifteen inches apart.



Finocchio, or Florence Fennel (Faeniculum dulce, DC).--A

sweet-tasting herb, very largely grown in the south of Italy, where it

is eaten both in the natural state and when boiled. Sow in the open

ground during spring or early summer, in rows about eighteen inches

apart, and thin or transplant to six or nine inches. When the base

begins to swell, earth up the plants in the same manner as Celery. If

transplanted, pinch off the tips of the roots.



Horehound (Marrubium vulgare).--A well-known medicinal herb, from

which an extract is obtained for subduing irritating coughs. Sow in

April or May, and thin the plants until they stand fifteen inches apart.



Hyssop (Hyssopus officinalis).--The leaves and young shoots are used

as a pot-herb, and the leafy tops and flowers, when dried, are employed

for medicinal purposes. Hyssop is also occasionally used as an edging

plant. A dry soil and warm situation suit it. Sow in April, and thin the

plants to a foot apart in the rows.



Lavender (Lavandula).--Universally known and valued for its perfume.

Although the plant is generally propagated from cuttings, it can easily

be grown from seed sown in April or May. The plants attain a height of

one or two feet, and the stems should not be cut until the flowers are

expanded.



Marigold, Pot (Calendula officinalis).--Employed both in flower and

vegetable gardens: in the former as a bedding annual, and in the latter

that the flowers may be dried and stored for colouring and flavouring

soups; also for distilling. In April or May sow the seed in drills one

foot apart, and thin the plants to the same distance in the rows.



Marjoram, Pot (Origanum Onites).--One of the most familiar Herbs in

British gardens. The aromatic leaves are used both green and when dried

for flavouring. Strictly the plant is a perennial, but it is readily

grown as an annual. Sow in February or March in gentle heat, and in the

open ground a month later. The plants should be allowed a space often

inches or a foot each way.



Marjoram, Sweet Knotted (Origanum Majorana).--This plant is used for

culinary purposes in the same way as the Pot Marjoram, and it is also

regarded as a tonic and stomachic. The most satisfactory mode of

cultivation is that of a half-hardy annual. Sow in March or April and

allow each plant a square foot of ground.



Mint (Mentha viridis).--Known also as Spearmint. It must be grown

from divisions. Between the delicacy of fresh young green leaves and

those which have been dried with the utmost care there is so wide a

difference that the practice of forcing from November to May is fully

justified. This is easily accomplished by packing roots in a box and

keeping them moist in a temperature of 60 deg.. Where this is impossible,

stems must be cut, bunched, and hung in a cool store for use during

winter and spring. Mint grows vigorously in damp soil, and the bed

should have occasional attention, to prevent plants from extending

beyond their proper boundary. To secure young and luxuriant growth a

fresh plantation should be made annually in February or March. If

allowed to occupy the same plot of land year after year the leaves

become small and the stems wiry.



Parsley (Carum Petroselinum) will teach those who have eyes exactly

how it should be grown. There will appear here and there in a garden

stray or rogue Parsley plants. No matter how regularly the hoeing and

weeding may be done, a stray Parsley plant will occasionally appear

alone, perhaps in the midst of Lettuces, or Cauliflowers, or Onions.

When these rogues escape destruction they become superb plants, and the

gardener sometimes leaves them to enjoy the conditions they have

selected, and in which they evidently prosper. The lesson for the

cultivator is, that Parsley should have plenty of room from the very

first; and this lesson, we feel bound to say, cannot be too often

enforced upon young gardeners, for they are apt to sow Parsley far more

thickly than is wise, and to be injuriously slow and timid in thinning

the crop when the plants are crowding one another.



Parsley, like many other good things, will grow almost anywhere and

anyhow, but to make a handsome crop a deep, rich, moist soil is

required. It attains to fine quality on a well-tilled clay, but the

kindly loam that suits almost every vegetable is adapted to produce

perfect Parsley, and every good garden should show a handsome sample,

for beauty is the first required qualification. To keep the house fairly

well supplied sowings should be made in February, May, and July. The

first of these will be in gentle heat. When large enough prick out the

plants into boxes, or on to a mild hot-bed, and transfer to the open

ground at the end of April, allowing each plant a space of one foot each

way. In the open, it is best to sow in lines one foot apart, and thin

out first to three inches, and finally to six inches, the strongest of

the seedlings being put out one foot apart. By following this plan

sufficient supplies for a small household may be obtained from one

annual sowing made in April. It should not be overlooked that Parsley is

indispensable to exhibitors of vegetables, especially as a groundwork

for collections, and due allowance for such calls must be made in fixing

the number and extent of the sowings. When the plant pushes for seed it

becomes useless, and had best be got rid of; but by planting at various

times in different places a sufficiency may be expected to go through a

second season without bolting, after which it will be necessary to root

them out and consign them to the rubbish-heap. Parsley is often grown as

an edging, but it is only in large gardens that this can be done

advantageously, and then a very handsome edging is secured. In small

gardens it is best to sow on a bed in lines one foot apart, and thin out

first to three inches, and finally to six inches, the strongest of the

thinnings being planted a foot apart, to last over as proposed above.

When Parsley has stood some time it becomes coarse, but the young growth

may be renewed by cutting over; this operation being also useful to

defer the flowering, which is surely hastened by leaving the plants

alone. For the winter supply a late plantation made in a sheltered spot

will usually suffice, for the plant is very hardy; but it may be

expedient sometimes to put old frames over a piece worth keeping, or to

protect during hard weather with dry litter. A few plants lifted into

five-inch pots and placed in a cool house will often tide over a

difficult period. In gathering, care should be taken to pick separately

the young leaves that are nearly full grown, and to take only one or two

from each plant. It costs no more time to fill a basket by taking a leaf

or two here and there from a whole row than to strip two or three

plants, and the difference in the end will be considerable as regards

the total produce and quality of the crop.



Pennyroyal (Mentha Pulegium) is a native perennial which must be

propagated by divisions, and this can be done either in spring or

autumn. The rows may be twelve or fifteen inches apart, but in the rows

the plants do well at a distance of eight inches. The taste for

Pennyroyal is by no means universal, but some persons like the tender

tops in culinary preparations. The belief in its supposed medicinal

virtues is slowly dying.



Purslane (Portulaca oleracea).--This annual plant thrives best in a

sunny position. Seed should be sown from mid-April onwards to insure a

succession of young leaves and shoots which may be cooked as a vegetable

or eaten raw as a salad. Space the rows nine inches apart and thin the

plants to a distance of six inches.



Rampion (Campanula Rapunculus).--Both leaves and roots are used in

winter salads; the roots are also boiled. If the seed be sown earlier

than the end of May the plants are liable to bolt. Choose a shady

situation where the soil is rich and light, and do not stint water. The

rows need not exceed six inches apart, and four inches in the rows will

be a sufficient space between plants.



Rosemary (Rosmarinus officinalis).--A hardy evergreen shrub easily

grown from seed, the leaves of which are used for making Rosemary tea

for relieving headache. An essential oil is also obtained by

distillation. A dry, warm, sunny border suits the plant. Sow in April

and May.



Rue (Ruta graveolens).--A hardy evergreen shrub, chiefly cultivated

for its medicinal qualities. The leaves are acrid, and emit a pungent

odour when handled. The plant is shrubby, and as it attains a height of

two or three feet it occupies a considerable space. Sow in April.



Sage (Salvia officinalis).--Although Sage can be raised from seed

with a minimum of trouble, yet this is one of the few instances where it

is an advantage to propagate plants from a good stock. The difference

will be obvious to any gardener who will grow seedlings by the side of

propagated plants. Still, seedlings are often raised, and as annuals the

plants are quite satisfactory. Sow under glass in February and March,

and in open ground during April and May. Prick off the seedlings into a

nursery bed before transferring to final positions, in which each plant

should be allowed a space of fifteen inches.



Savory, Summer (Satureia hortensis).--An aromatic seasoning and

flavouring herb, which must be raised annually from seed. Sow early in

April in drills one foot apart, and thin the plants to six or eight

inches in the rows. Cut the stems when in full flower, and tie in

bunches for winter use.



Savory, Winter (Satureia montana).--A hardy dwarf evergreen which

can be propagated by cuttings; but it is more economically grown from

seed sown at the same time, and treated in the same manner, as Summer

Savory.



Sorrel (Rumex scutalus).--The large-leaved or French Sorrel is not

only served as a separate dish, but is mingled with Spinach, and is also

used as an ingredient in soups, sauces, and salads. Leaves of the

finest quality are obtainable from plants a year old, and when the crop

has been gathered the ground may with advantage be utilised for some

other purpose. Light soil in fairly good heart suits the plant. The seed

should be sown in March or early April, in shallow drills six or eight

inches apart, and the seedlings must be thinned early, leaving three or

four inches between them in the rows. To keep the bed free from weeds is

the only attention necessary, unless an occasional watering becomes

imperative. In September the entire crop may be transferred to fresh

ground, allowing eighteen inches between the plants, or part may be

drawn and the remainder left at that distance. In the following spring

the flower-stems will begin to rise, and if these are allowed to develop

they reduce the size of the leaves and seriously impair their quality;

hence the heads should be pinched out as fast as they are presented.



Tarragon (Artemisia Dracunculus).--This aromatic herb is used for a

variety of purposes, but is most commonly employed for imparting its

powerful flavour to vinegar. The plant is a perennial, and must be

propagated by divisions in March or April, or by cuttings placed in

gentle heat in spring. Later in the year they will succeed under a

hand-glass in the open. Green leaves are preferable to those which have

been dried, and by a little management a succession of plants is easily

arranged. For winter use roots may be lifted in autumn and placed in

heat. Those who have no facilities for maintaining a supply of green

leaves rely on foliage cut in autumn and dried.



Thyme, Common (Thymus vulgaris).--An aromatic herb, well known in

every garden, and in constant demand for the house. Seedlings are easily

raised from a sowing in April, or the plant can be grown from division

of the roots in spring. Thyme makes a very effective edging, and is

frequently employed for this purpose on dry, well-kept borders.



Thyme, Lemon (Thymus Serpyllum vulgaris).--This plant cannot be

grown from seed; only by division of the roots in March or April. It is

an aromatic herb, generally regarded as indispensable in a well-ordered

garden.



Wormwood (Artemisia Absinthium).--An intensely bitter herb, used for

medicinal purposes. The plant is a hardy perennial, and is usually

propagated in spring by taking cuttings or dividing the roots.